Uptown Supper Salad
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
potatoes
diced |
|
| 1 | pound |
chicken breasts
|
|
| ¾ | cup |
red wine vinegar
|
|
| 1 ½ | cups |
cherry tomatoes
halved |
|
| ½ | cup |
red onion
chopped |
|
| 1 | can |
olives
sliced |
*
|
| 4 | each |
lettuce leaves
|
*
|
| ⅓ | cup |
blue cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
potatoes
diced |
|
| 453.6 | g |
chicken breasts
|
|
| 177 | ml |
red wine vinegar
|
|
| 355 | ml |
cherry tomatoes
halved |
|
| 118 | ml |
red onion
chopped |
|
| 1 | can |
olives
sliced |
*
|
| 4 | each |
lettuce leaves
|
*
|
| 79 | ml |
blue cheese
crumbled |
|
Directions
In 3-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water 5 minutes.
Add chicken; bring to boil, reduce heat, cover and cook about 10 minutes until potatoes are tender and juices run clear when chicken is pierced.
Drain thoroughly.
Add remaining ingredients to potatoes and chicken except lettuce and cheese.
Toss gently over low heat just until warm. Line platter with lettuce; spoon mixture onto lettuce.
Top with cheese.
